MUSHROOM STIR-FRY
Who needs meat when you can make this stir-fry using a medley of mushrooms? Shiitake mushrooms have a meaty texture and earthy flavor that is bound to please both vegetarians and carnivores alike! The beech and enoki mushrooms add visual appeal and a mix of textures. The recipe makes just enough sauce to coat the vegetables, but feel free to double the sauce ingredients if you'd like extra to serve over rice or noodles.
Provided by France C
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
- Cut green onions into 2-inch pieces, keeping white and green parts separated.
- Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
- Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 18.5 g, Fat 10.5 g, Fiber 3.5 g, Protein 5.2 g, SaturatedFat 1.7 g, Sodium 775.5 mg, Sugar 6.8 g
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Gize Yiftaw
[email protected]This stir-fry was a great way to use up some leftover vegetables. I also added some tofu to make it a more complete meal.
Carrie Whitton
[email protected]I made this stir-fry for my family and they loved it. The mushrooms were cooked perfectly and the sauce was flavorful.
Nathan Ojeda
[email protected]This stir-fry was a little bland for my taste. I would recommend adding more spices next time.
Vishaka Lakmini
[email protected]I'm not a vegetarian, but I really enjoyed this stir-fry. The mushrooms were flavorful and the sauce was delicious.
AAYUSH KARKI
[email protected]This stir-fry was a great way to use up some leftover rice. I also added some chicken to make it a more complete meal.
Doreen Buren
[email protected]The mushrooms were a little chewy for my taste, but the sauce was delicious. I would recommend cooking the mushrooms for a few minutes longer next time.
Shreen Khan
[email protected]This stir-fry was so easy to make and it tasted amazing. I will definitely be making it again soon.
preet sandeep
[email protected]I made this stir-fry for a party and it was a big hit. Everyone loved the flavor and the mushrooms were cooked perfectly.
Anthony Rider
[email protected]This stir-fry was a little too spicy for my taste, but I still enjoyed it. I would recommend using less chili sauce next time.
Dominic Godwin
[email protected]I've made this stir-fry several times now and it's always a hit. It's a great way to get my kids to eat their vegetables.
Shihab Khan
[email protected]This recipe was a great way to use up some leftover mushrooms. I also added some broccoli and carrots to make it a more complete meal.
Faizab Painter
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this stir-fry. The sauce was so flavorful and the mushrooms were cooked perfectly.
Luke McSweeney
[email protected]The mushrooms were a little bland for my taste, but the sauce was delicious. I added a little extra soy sauce and ginger to give it more flavor.
Meghraj Shrestha
[email protected]I love how easy this recipe was to follow. I was able to make it in under 30 minutes, which is perfect for a busy weeknight meal.
Qasir Ali
[email protected]This stir-fry was a hit with my family! The mushrooms were perfectly cooked and the sauce was flavorful and delicious. I will definitely be making this again.